Belleville SHELLEY ARRIVES TODAY!
We were up at 0530, yes you read that correctly 0530.  We dressed and headed to the RER C at Boulevard Henri Martin, arrived at about  0550 but the train did not come until 0608 which put us a bit behind schedule especially based on the fact UALs site said the flight was to land 21 minutes early. Well; long story short we arrived Shelley was siting on a bench in the Aero Port Charles de Gaulle.  We collected Shelley and headed back to terminal 2 to get her a Navigo Découverte pass.  I had the forethought to bring along a photo for the pass.  We headed back to the apartment to get Shelley settled and for a breakfast of fresh fruit, croissant, croissant aux almond, and a apple puree in puff pastry.  In addition I purchased a loaf of Brioche for breakfast tomorrow.
Cafe Gambetta
We decided to make it an easy day for Shelley so we took the 63 bus over to Iéne and transfer to the 82 bus to the Eiffel Tower (Champ de Mar) and got on the 69 bus to Gambetta, we read about this in one of Rick Steve’s books years ago it is a cheap way
to see a large section of Paris all the way to the 20th Arrondissement. Â We got off the bus at the end and stopped at le Cafe Gambetta for a glass of wine. Â Shelley created a new rule if we 
stop for wine she pays, so what’s not to like about that rule?  After wine we when in search for the 69 bus stop back to central Paris, due to construction is was moved with limited directions.  We found the stop and boarded the bus and were headed back when the bus stopped about 8 stops from the end due to, you guessed it another protest!  Not sure whether or not it was the Yellow Vests but in anywise off the bus!  We walked back to the River and got the 63 bus back to Passy.  One in the neighborhood we did our nightly shopping, vegetables from the fruit market, a traditional baguette from La Pompadour, fish from Amand Vanhomme, cheese from the Fromagerie on Rue de la Pompe, a 30 month old Comté, some Reblochan and some Mobier** and then a quick stop at the Fran Prix for eggs.
Martin Morbier is a semi-soft cows’ milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery.Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. Nowadays, the cheese is usually made from a single milking with the traditional ash line replaced by vegetable dye.
So look for true ask line.
Now back at the apparat I put out the cheese, opened a bottle of Cote du Rhône and sliced some of yesterdays bread.  Shelley when to take bath while I made dinner of fish, green peas and garlic smashed potatoes.
Tomorrow the water goes off at 0900 until 12 so we prepared for coffee, etc.
We are all going to bed early due to the early morning and Shelley has been up for 24 hours plus. Â She is a trouper!
Tomorrow President Wilson Marché
Steps = 8,629 or 3.9 miles (-419 calories)
